Leuconostoc spp. are generally utilized as kimchi starters because of their beneficial effects on kimchi fermentation and sensory characteristics. We developed a DNAzyme-based colorimetric method for measuring the abundance of the kimchi starter Leuconostoc mesenteroides WiKim32. A primer set for loop-mediated isothermal amplification and target-specific DNAzyme was designed based on the WiKim32 nucleotide sequence. In the presence of the target amplicon, DNAzyme bound to it, resulting in negligible amounts of green product. In contrast, with the addition of hemin and in the absence of the target amplicon, DNAzyme fragments not bound to the target amplicon formed G-quadruplex-hemin conjugates, generating a visible green product by oxidizing 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt. There was no cross-reaction with other strains. The method had high detection sensitivity and quantitative capacity in kimchi samples without a requirement for DNA isolation. This strategy provides a rapid, sensitive, and simple detection method with possible industrial applications.

Leuconostoc spp。由于其对泡菜发酵和感官特性的有益作用，因此通常用作泡菜发酵剂。我们开发了一种基于DNAzyme的比色法，用于测量泡菜发酵剂肠膜十二指肠球菌的丰度WiKim32。基于WiKim32核苷酸序列设计了用于环介导的等温扩增和靶标特异性DNA酶的引物组。在目标扩增子存在下，DNA酶与之结合，导致绿色产物的量可忽略不计。相反，在添加血红素的情况下，在不存在目标扩增子的情况下，未与目标扩增子结合的DNAzyme片段形成了G-quadruplex-hemin共轭物，通过氧化2,2'-azino-bis（3 -乙基苯并噻唑啉-6-磺酸）二铵盐。与其他菌株没有交叉反应。该方法对泡菜样品具有很高的检测灵敏度和定量能力，而无需分离DNA。这种策略为可能的工业应用提供了一种快速，灵敏和简单的检测方法。